Saturday, July 19, 2008

Chicken Sausage Stoup

*Adapted from a Rachel Ray Recipe

>1 lb. chicken tenders, diced
>salt & pepper
>1 pkg smoked turkey sausage
>1 medium onion, chopped
>1 (15 oz) can red kidney beans, drained
>1 (15 oz) can fire roasted diced tomatoes
>1 sack red or blue corn tortilla chips
>2 tbsp extra virgin olive oil
>3 cloves garlic, smashed
>1 red bell pepper, chopped
>2 tsp hot sauce
>1 quart chicken stock
>2 cups shredded pepper jack cheese
In a medium soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken. Let it cook a few minutes & then add the sausage and garlic. Cook for 2-3 minutes. Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.
Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds.